Bread Recipes - Breadman TR2500BC Manual De Instrucciones

BREAD RECIPES...EASY AS -2-
We suggest starting your bread making with this White Bread recipe. Follow
steps previously outlined in this Instruction Manual. These steps have been
written to eliminate most common errors in bread maker baking and may be
helpful for any recipe.
Note: For White, Rapid White, Whole Wheat, Rapid Whole Wheat, French, Rapid
French, Sweet, Rapid Sweet courses, following the instructions in USING YOUR
BREAD MAKER
WHITE BREAD
Ingredients
Water (80°F/27°C) ¾ cup + 1 tbsp.
Oil or butter 1 tbsp.
Sugar 1½ tbsp.
Dry milk solids 1 tbsp.
Bread flour 2¼ cups
Active dry yeast 1½ tsp.
Select White Course
Select Rapid White
Active dry yeast 2 tsp.
0
.0 lb. ½ lb.
1 cup
2 tbsp.
2 tbsp.
1½ tbsp.
3 cups
2 tsp.
2½ tsp.
WHITE SOURDOUGH STARTER
Ingredients
Active dry yeast
Water (110°F/43°C)
Bread flour
Sugar
In 4-qt. glass container, dissolve yeast in water (110°F/43°C); let stand
2.0 lb. 5 minutes, then add flour and sugar. Stir with plastic or wooden spoon
until blended. Mixture will be thick; remaining lumps will dissolve during
1½ cups
fermentation process. Cover loosely with plastic wrap and let stand in warm
place for 5 days, stirring 3 times a day. Starter will "rise and fall" during
2½ tbsp.
fermentation period and become thinner as it stands. Sitting temperature of
80°F/27°C is best for sour flavor to develop. When starter is developed, it is
¼ cup
bubbly and may have yellow liquid layer on top; stir before using. It may be
2 tbsp.
used for baking or placed in the refrigerator to use later; cover loosely.
To use starter, measure amount specified in recipe. After refrigeration, let
4 cups
container of starter come to room temperature before measuring – about
2¼ tsp.
4 hours. If baking in the morning, leave starter out overnight.
Replenish with 1 cup flour, 2 /3 cup water (110°F/43°C) and 1 tsp. sugar. Stir
until blended – some lumps may remain. Cover loosely and let stand 10 to
12 hours or overnight. Starter will rise and become bubbly. Stir, then place
in refrigerator to store. Stir in 1 tsp. of sugar to keep active if not used every
week.
2¾ tsp.
Amount
2¼ tsp.
2 cups
3½ cups
1 tbsp.